Bourbon-Mustard Squab

Weber's Big Book of Grilling

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• Marinade

• 1⁄4 cup Bourbon
• 1⁄4 cup  vegetable oil
• 2  tablespoons fresh lemon juice
• 1  tablespoon  finely chopped fresh thyme
• 2  teaspoons  grated lemon zest
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper

• Meat

• 4 (1 lb)  squab, butterflied

• Baste

• 1⁄4 cup maple syrup or 1⁄4 cup honey
• 2  tablespoons Bourbon
• 2  tablespoons Dijon mustard

Directions

1. Note—to butterfly squab: place bird on a cutting board, breast side DOWN; using poultry shears, cut along both sides of the backbone to remove backbone; turn bird over, breast side UP; pull the body open and press down firmly, cracking the rib bones slightly, until the bird lies relatively flat.
2. Make marinade: in a small bowl, whisk the marinade ingredients together.
3. Place the squab in a large plastic zip-lock bag; pour in the marinade (if one bag isn’t big enough, use two and divide the marinade).
4. Press the air out of the bag and seal tightly.
5. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 2-12 hours, turning occasionally.
6. Just before grilling: make the baste—in a small bowl, whisk the baste ingredients together; set aside.
7. Remove squabs from bag; discard marinade.
8. Pat squabs dry with paper towels; lightly brush with vegetable oil.
9. Grill the squabs, skin side down, over indirect medium heat until the skin is golden brown and the juices are still slightly pink, 35-45 minutes, turning once halfway through grilling time.
10. During the last 10 minutes of grilling, brush on the baste; serve warm.